An infectious, notifiable viral disease of swine. Although it is caused by an RNA virus, Salmonella Cholerae suis and Pasteurella multicida are commonly involved in the aetiology of the disease. Swine fever is characterized by a refusal to eat, fever, foul-smelling diarrhoea, distressed breathing, discharge from the eyes and general weakness. The disease may take an acute or chronic form. If swine are slaughtered in the incubative stage and carcasses are chilled immediately, the viruses can persist in bone marrow, frozen pork and bacon. Consequently, the disease may be transmitted to healthy animals if they are fed on offal, slaughterhouse wastes or waste food prepared from infected animals. Outbreaks of such animal diseases are controlled by animal slaughter, burning or burial of infected carcasses, and restriction of transportation and export of swine and swine products.